In a large skillet, heat the oil over medium-high heat. Add the pico de gallo and cook, stirring, for about 4 minutes, until the onion has softened. Pour the eggs into the skillet and cook. Add the tortilla chips and shredded cheese, toss to combine, and remove from the heat.

Divide the cooked egg mixture over the corn tortillas, sprinkle with additional cheese, and top with avocado slices and cilantro.